Easy Spooky Snacks for a Halloween Party

Treat your party guests to something on the scary side with one of these spooky snacks from Food Network Magazine.

Related To:

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Bat Wings Cheese Balls (No. 1)

Mix 8 ounces softened cream cheese, 1 cup shredded cheddar, 1/4 cup salsa and 1/4 teaspoon chili powder; season with salt and pepper. Chill until firm, 1 hour. Roll into 1-inch balls (about 18), then roll in crushed black-bean or blue-corn chips. Insert whole chips for wings; decorate with sour cream and diced pimientos for eyes.

Bloody Milkshakes (No. 2)

Pipe red gel icing around the edge of small glasses; place in the freezer. Blend 1 pint vanilla ice cream with 1/4 cup milk in a blender; pour into the prepared glasses.

Dug-Up Pretzel Bones (No. 3)

Skewer mini marshmallows on each end of 1 cup thin pretzel sticks. Dip in 12 ounces melted white candy melts; remove to a parchment-lined baking sheet with a fork. Let set. Toss with crumbled chocolate cookies for dirt.

Devilish Eggs (No. 4)

Hard-boil 12 eggs; peel. Slice off the top quarter of each and trim the bottoms so they sit upright. Scoop out the yolks; mash with 1/2 cup mayonnaise and 2 teaspoons each hot paprika, hot sauce and mustard. Season with salt. Spoon into the egg whites; dust with more paprika and decorate with sliced red bell pepper for horns.

Pizza Mummies (No. 5)

Toast white sandwich bread; spread with marinara sauce. Top with thin strips of mozzarella for gauze and sliced black olives for eyes. Broil until the cheese melts slightly.

Jack-o'-Lantern Bean Dip (No. 6)

Use a paring knife to cut off the top and core a large orange bell pepper, then carve a jack-o'-lantern face. Puree one 15-ounce can drained black beans, 1/4 cup canned fire-roasted tomatoes, 1 tablespoon each hot sauce and vegetable oil and 1 teaspoon ground cumin; season with salt. Spoon into the pepper.

Ghost Toasts (No. 7)

Cut out a ghost shape from white sandwich bread with a 3-inch cookie cutter. Toast in a buttered nonstick skillet over medium heat until golden, 2 to 3 minutes. Flip and add 1 lightly beaten egg white to the hole. Cover and cook until the egg white sets and the bread is golden, 2 to 3 minutes. Decorate with hot sauce for eyes.

Meringue Skulls (No. 8)

Beat 3 egg whites with 1/4 teaspoon cream of tartar with a mixer on medium speed until foamy. Gradually beat in 3/4 cup sugar; beat until thick and glossy. Beat in 1 teaspoon vanilla. Remove 1/4 cup meringue; tint with black gel food coloring. Transfer the white meringue to a piping bag with a large round tip. Pipe 3-inch skulls (8 to 10) onto parchment-lined baking sheets. Pipe on the black meringue with a small round tip for faces. Bake at 250 degrees F until crisp, 1 1/2 to 2 hours; cool.

Eyeball Gelatin (No. 9)

Drain a can of lychees in syrup; stuff each with a blackberry. Put 1 or 2 in small glasses. Prepare a box of red gelatin as directed and divide among the glasses. Chill until set.

Buggy Waffle Cookies (No. 10)

Sandwich dulce de leche between Italian waffle cookies. Attach pecans with chocolate frosting for bugs; pipe lines of frosting for legs and antennae.

Witch-Finger Cheese Straws (No. 11)

Combine 1 cup water, 1 stick butter and 1/2 teaspoon each sugar and kosher salt in a saucepan over medium-high heat; bring to a simmer. Add 1 cup flour and stir until the dough forms a ball. Transfer to the bowl of a mixer and beat in 4 eggs, one at a time. Transfer to a piping bag with a large round tip. Pipe 6-inch crooked fingers (about 16) onto a parchment-lined baking sheet; press a Brazil nut into the end of each. Sprinkle the dough with grated Gruyère and paprika. Bake at 400 degrees F until puffed, about 30 minutes.

Truffle Monsters (No. 12)

Pulse 1 1/2 cups pretzel sticks with 2/3 cup speculoos (cookie butter) and 1 tablespoon unsweetened cocoa powder. Refrigerate until firm. Roll into 1-inch balls (about 12), then roll in green sprinkles. Pipe on dots of vanilla frosting and attach candy pearls for eyes.

Bloodshot Pudding (No. 13)

Whisk 2 cups milk, 1/2 cup sugar, 2 tablespoons cornstarch and 1 egg in a saucepan; cook over medium heat, whisking constantly, until smooth and thick, 8 to 10 minutes. Remove from the heat and whisk in 2 teaspoons vanilla. Divide among 4 ramekins and refrigerate until set, about 4 hours. Decorate with gummy rings and chocolate candies for eyes; pipe on strawberry jelly for bloodshot lines.

Bacon-Wrapped Date Bugs (No. 14)

Cut bacon slices into 4 pieces. Wrap each piece around a pitted date; secure with a toothpick. Bake at 400 degrees F, turning once, until crisp, about 8 minutes; cool slightly, then remove the toothpicks. Tuck thinly sliced dates under the bacon for antennae.

Swamp-Creature Snack Mix (No. 15)

Pulse 4 cups cheese puffs in a food processor until finely ground. Toss 6 cups hot popcorn with 3 tablespoons melted butter, the cheese crumbs and 2 tablespoons Parmesan to coat. Add 3 more cups cheese puffs and 2 cups lightly crushed seaweed snacks; season with salt. Sprinkle with 2 tablespoons black sesame seeds.

Cobweb Dip (No. 16)

Make Jack-o'-Lantern Bean Dip (No. 6). Spread in a bowl and pipe on a sour cream web.

Earthworm Muffins (No. 17)

Melt 6 tablespoons butter with 1/2 cup chopped bittersweet chocolate; set aside. Whisk 1 3/4 cups flour, 3/4 cup sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. In a separate bowl, whisk 1 cup milk, 1 egg and 1 teaspoon vanilla, then stir into the flour mixture. Stir in the melted chocolate mixture. Divide among 12 lined muffin cups; bake at 350 degrees F until a toothpick comes out clean, 22 to 28 minutes. Cool. Poke holes in the tops and insert gummy worms.

Monster Avocado Toasts (No. 18)

Mash 1 avocado with lemon juice and salt. Spread on toasted rye cocktail bread. Decorate each with sprouts for hair, radish slices and black olives for eyes, a caper for a nose, a cucumber slice for a mouth and jarred roasted red pepper for a tongue.

Cereal Monster Hands (No. 19)

Melt 3 tablespoons butter in a large pot. Stir in one 10-ounce bag marshmallows until melted; tint with neon green food coloring. Off the heat, stir in 6 cups crispy rice cereal. Let cool slightly, then butter your hands and shape into four 6-inch-long hands on a parchment-lined baking sheet. Dip the bottom of Jordan almonds in chocolate-hazelnut spread; press into each finger for fingernails. Cool.

Bat Cupcakes (No. 20)

Whisk 1 stick melted butter with 1 cup light brown sugar, 1/2 cup sour cream, 2 eggs and 1 teaspoon apple pie spice in a large bowl. Whisk in 11/4 cups flour and 1/2 teaspoon each baking powder, baking soda and salt. Divide among 12 lined muffin cups. Bake at 350 degrees F until a toothpick comes out clean, 18 to 20 minutes. Cool. Roll out sugar cookie dough and cut into shapes with a small bat cookie cutter. Bake at 350 degrees F until just golden. Let cool. Cover the cookies with chocolate frosting and press in black sanding sugar. Top the cupcakes with sweetened whipped cream and the bat cookies.

Candy-Coated Brain Clusters (No. 21)

Melt 12 ounces pink candy melts. Stir in 3 cups toasted oats cereal until coated. Scoop heaping tablespoonfuls onto parchment-lined baking sheets and let set. Sandwich strawberry jam between 2 clusters.

Spider Web Pancakes (No. 22)

Prepare 2 cups pancake batter. Remove 1/3 cup of the batter and stir in 1/4 cup melted chocolate; thin with water until pourable and transfer to a small squeeze bottle. Spoon the plain pancake batter into a hot buttered nonstick skillet, then pipe the chocolate batter over the top to make a spider web. Cook until bubbling, about 1 minute. Flip and cook 1 more minute.

Wicked Witch Cones (No. 23)

Pipe melted chocolate around the rim of chocolate ice cream cones and attach each to a chocolate wafer cookie; let set. Scoop mint chocolate chip ice cream onto a parchment-lined baking sheet and top each with a cone hat. Decorate with licorice candies for hair and faces. Freeze until firm.

Antipasto Eyeballs (No. 24)

Cut small holes in mozzarella balls and insert pimiento-stuffed olives. Wrap in prosciutto. Serve on crostini.

Pumpkin Cereal Treats (No. 25)

Melt 6 tablespoons butter in a large pot. Stir in one 10-ounce bag marshmallows until melted. Stir in 1/4 teaspoon each pumpkin pie spice and vanilla; tint with orange food coloring. Off the heat, stir in 8 cups crispy rice cereal. Let cool slightly, then form into 1-cup balls (6 to 8). Cool. Press sliced green licorice into the tops for stems. Cut out shapes from fruit leather for faces; press onto the pumpkins.

Sausage Axes (No. 26)

Cut small wedges of kielbasa; pierce a hole in each with a chopstick. Fry in an oiled skillet. Carefully insert thin breadsticks (grissini) into the holes. Dip the kielbasa in ketchup for blood.

Fang Cookies (No. 27)

Spread seedless raspberry jam on the flat side of a peanut butter cookie. Cut mini marshmallows in half on the diagonal and arrange halfway around the edge. Sandwich with another cookie spread with marshmallow cream.

Bugs on a Log (No. 28)

Arrange pretzel logs on a plate, using peanut butter to secure. Pipe peanut butter on chocolate-covered raisins; press onto the pretzels. Add chocolate sprinkles for legs. Pipe on dots of peanut butter and attach mini candy pearls for eyes.

Blackened Bat Wings (No. 29)

Whisk 1/2 cup soy sauce with 1 tablespoon each grated ginger, sugar, Chinese five-spice powder, sesame oil and sambal oelek (Asian chili paste). Add 2 pounds chicken wings; marinate 1 to 4 hours. Remove and transfer to a baking sheet; season with salt and Sichuan pepper. Bake at 450 degrees F until dark and crisp, 30 minutes. Brush with 1/4 cup each hoisin sauce and honey. Continue baking until glazed and sticky, 10 more minutes. Coat with black sesame seeds.

Taco Monsters (No. 30)

Fill blue-corn taco shells with desired fillings, ending with shredded lettuce and guacamole. Decorate with dollops of sour cream and sliced black olives for eyes.

Meringue Ghosts (No. 31)

Make the meringue for Meringue Skulls (No. 8). Pipe 2-inch-high ghosts (12 to 15) onto a parchment-lined baking sheet, adding peaks for arms. Bake at 250 degrees F until crisp, 1 1/2 to 2 hours; cool. Insert mini chocolate chips for eyes.

Dismembered Cookie People (No. 32)

Roll out sugar cookie dough and cut into shapes with a gingerbread man cookie cutter. Bake at 350 degrees F until just golden. Let cool. Combine 1 cup confectioners' sugar and 1 to 2 tablespoons milk; tint with red gel food coloring. Break off limbs from the cookies and decorate with the glaze for blood; pipe melted chocolate for faces. Let set.

Olive Cauldrons (No. 33)

Slice the bottoms of pitted super colossal black olives so they stand upright. Pipe in smooth guacamole and sprinkle with Cotija cheese. Add halved sliced olives for handles.

Creepy-Crawly Cookies (No. 34)

Sandwich peanut butter between soft chocolate chip cookies. Break mini pretzel twists at the curves and insert into the peanut butter for legs.

Petrified-Bug Brittle (No. 35)

Line a rimmed baking sheet with foil; butter the foil. Heat 13/4 cups sugar, 1 cup water, 1/2 cup light corn syrup and 1/4 teaspoon cream of tartar in a small saucepan over medium heat, stirring occasionally, until a candy thermometer registers 310 degrees F. Stir in 1/3 cup raisins. Carefully pour onto the baking sheet; spread evenly. Let harden, then break into shards. (Be careful: The edges may be sharp.)

Mummy Dogs (No. 36)

Cut 1 round refrigerated pie dough into 16 strips (about 1/2 inch wide). Wrap the strips around 6 hot dogs, overlapping slightly. Bake at 375 degrees F on a parchment-lined baking sheet until golden, 20 to 25 minutes. Cool slightly. Punch out black olives with a pastry tip for eyes; secure with mustard.

Pimento Cheese Bat Sandwiches (No. 37)

Cut out bat shapes from dark pumpernickel bread slices with a 31/2-inch bat cookie cutter; toast. Sandwich with pimento cheese spread.

Frankenstein Pops (No. 38)

Skewer 6 halved Twinkies on lollipop sticks or straws and dip in 12 ounces melted vibrant green candy melts thinned with 2 tablespoons vegetable oil. Remove to a parchment-lined baking sheet; let set. Decorate with black icing for hair and faces, candy eyes, and black licorice for bolts. Let set.

Killer Apples (No. 39)

Make Petrified-Bug Brittle (No. 36), omitting the raisins; immediately pour onto the baking sheet. Insert the shards into small red apples and brush the edges with red gel food coloring for blood.

Ghost Crackers with Pumpkin Hummus (No. 40)

Brush wonton wrappers on both sides with melted butter; fit each into a mini muffin cup. Bake at 350 degrees F until crisp, 5 to 7 minutes. Let cool; remove from the pan and draw eyes with edible markers. Puree a 15-ounce can each pumpkin puree and drained chickpeas, 1/4 cup each tahini, water and olive oil, 1 garlic clove, the juice of 1 lemon, 1 teaspoon each kosher salt and cumin and 1/4 teaspoon cayenne. Serve with the ghost crackers.

Sea-Monster Hot Dogs (No. 41)

Cut hot dogs in half lengthwise, leaving 2 inches intact at one end, then cut each side into 4 strips to make 8 legs. Fry in an oiled skillet until the legs are browned and curled. Serve with ketchup mixed with black gel food coloring.

Pasta Worms (No. 42)

Break 4 ounces squid ink spaghetti into pieces; cook as the label directs, then drain. Toss with 2 tablespoons each olive oil, chopped parsley and shaved Parmesan. Season with salt and pepper.

Cinnamon Sugar Bones (No. 43)

Brush 1 thawed frozen puff pastry sheet with 1 lightly beaten egg white; sprinkle with cinnamon sugar. Fold in half and roll out into a 7-by-11-inch rectangle; cut into twelve 11-inch strips. Tie the ends of each into knots and transfer to a parchment-lined baking sheet; brush with more egg white and sprinkle with more cinnamon sugar. Bake at 400 degrees F until puffed and crisp, about 20 minutes.

Coconut Werewolf Feet (No. 44)

Combine 2 cups sweetened shredded coconut and a few drops of black food coloring in a resealable plastic bag; massage to tint the coconut. Spread on a rimmed baking sheet. Make the cereal treat mixture for Cereal Monster Hands (No. 20); do not tint green. Let cool slightly, then form into two 8-inch feet on a parchment-lined baking sheet; cool. Cover with chocolate-hazelnut spread, then press in the black coconut. Add Bugles for toenails.

Scary Strawberries (No. 45)

Melt 2 cups white candy melts; drizzle 12 trails of the candy on a parchment-lined baking sheet. Dip 12 trimmed strawberries in the remaining white candy and place on the trails. Repeat with more strawberries (do not trim) using 1 cup green candy melts, but do not make the trails. Let set. Draw faces with edible markers.

Tombstone Brownies (No. 46)

Melt 2 cups bittersweet chocolate chips with 1 stick butter in a large saucepan over medium heat. Remove from the heat; whisk in 3/4 cup each dark brown sugar and granulated sugar. Cool. Whisk in 4 eggs and 2 teaspoons vanilla, then whisk in 1 cup flour and 1 teaspoon salt. Fold in 1 cup chopped chocolate sandwich cookies. Spread in a buttered 9-by-13-inch baking dish; bake at 325 degrees F, 35 to 40 minutes. Cool. Cut into rectangles; top with chocolate frosting and more chopped chocolate sandwich cookies. Use edible markers to draw tombstones on Milano cookies; insert into the brownies.

Cauliflower Brain (No. 47)

Trim 1 head cauliflower and cut a sliver from the center to create two lobes. Rub with 1/4 cup olive oil, 1 1/2 teaspoons each chopped sage and kosher salt, and 1/2 teaspoon red pepper flakes. Wrap in foil; bake at 450 degrees F until tender, 45 to 50 minutes. Unwrap; sprinkle with Parmesan and broil until golden, about 3 minutes. Transfer to a plate. Pipe warmed pizza sauce for veins.

Eyeball Cake Pops (No. 48)

Crumble 4 frosted red velvet cupcakes; freeze 15 minutes. Roll into 1-inch balls (6 to 8); transfer to a parchment-lined baking sheet and insert a lollipop stick into each. Dip in 1 cup melted white candy melts and press a sour candy disk into the center of each. Attach a small chocolate candy to each sour candy using the remaining white candy melts. Let set. Decorate with red gel icing for bloodshot lines.

Vampire Doughnuts (No. 49)

Press gummy fangs into the holes of doughnuts. Insert chocolate chips for eyes and add red gel icing for blood.

More from:

Halloween